Sweet and Sour Braised Brisket
This tender brisket is everything you want in a Jewish style brisket. The sweet and sour brisket is braised in a tangy and rich tomato sauce that glazes over the meat beautifully.
Servings: 6 servings
Calories: 572kcal
Cost: $40
Equipment
Ingredients
- 3 ½-4 pound brisket
- 2 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil more if needed
- 1 yellow or white onion sliced thin
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- ¾ cup red wine such as Cabernet
- 15 ounce tomato sauce
- ¼ cup brown sugar
- 2 tablespoons fresh lemon juice
- 2-3 dashes Worcestershire
- 2 cups beef stock
Instructions
- Pre-heat the oven to 300°F.
- Sear the Brisket: Pat the brisket very dry with paper towels and season generously with salt and pepper.
- Heat a wide Dutch oven over medium-high heat and add olive oil. Sear the brisket on all sides until a deep crust forms, then remove and set aside.
- Sauté the Onions: Add a little more oil if needed, then add the sliced onions and sauté until softened, about 2–3 minutes.
- Build the Sauce: Stir in the paprika and tomato paste and sauté for another 30 seconds, breaking down the tomato paste into the oil.
- Pour in the red wine and scrape up any browned bits with a spatula. Let the wine reduce for 2–3 minutes until thickened.
- Braise: Return the brisket to the pot, fat side up and any accumulated juices.
- In a bowl, whisk together the tomato sauce, beef stock, Worcestershire, brown sugar, and lemon juice and pour the mixture over and around the brisket.
- Bring the mixture to a boil, then cover and transfer to a 300°F oven.
- Braise for 3–3½ hours, or until the brisket is fork-tender and the sauce has thickened.
- Slice & Serve: Transfer the brisket to a cutting board and rest for 10 minutes.
- Slice against the grain, then nestle the slices back into the sauce. Spoon sauce over the top and serve.
Video
Notes
- Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill.
- Pat it dry: A dry surface helps the brisket get a deep, even sear.
- Sear every side: Don’t rush this step — searing all sides builds essential flavor.
- Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking.
- Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance.
- Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.
- For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.
Nutrition
Calories: 572kcal | Carbohydrates: 18g | Protein: 58g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 164mg | Sodium: 1509mg | Potassium: 1356mg | Fiber: 2g | Sugar: 13g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 6mg